Photo: Mae Mu
Estimated Nutrition (whole recipe, rough)
853
Calories
33g
Protein
30g
Fat
114g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Duck | 100g cooked with skin | 337 |
| Rice | 1 cup cooked (158g) white | 206 |
| Wild Rice | 1 cup cooked (164g) | 166 |
| Orange | 1 medium (131g) | 62 |
| Orange Juice | 1 medium (131g) | 62 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tsp. ground coriander
- 1 tsp. salt
- 1/2 tsp. freshly ground pepper
- Grated zest of 1 large orange
- 4 boneless duck breast halves, each 3⁄4 lb.
- 2 Tbs. finely chopped shallot
- 4 large seedless oranges, peeled with a knife
- and cut into rounds 3⁄8 inch thick
- 3 Tbs. orange liqueur, such as Grand Marnier,
- or fresh orange juice
- 2 tsp. red wine vinegar
- 1 tsp. chopped fresh thyme or 1⁄4 tsp. dried
- Salt and freshly ground pepper, to taste
- 2 cups wild rice and brown rice blend, cooked
- according to package directions
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes